The legendary cooking teacher whom GQ calls "the most impactful
living chef in America" shares his favourite chicken and vegetable
recipes from a half-century career spanning two continents. Some,
like Poulet a la Creme and Baker's Wife Potatoes, recall the
country French dishes of his childhood, while Chicken with Cognac
Sauce and Velvet Spinach come from his days in fine French
restaurants. Most, though, are born in his contemporary Connecticut
kitchen. All have that trademark Pepin touch: made with just a few
steps but sublime enough for company, from Roast Split Chicken with
Mustard Crust to Caramelised Tomatoes Provencal. Charmingly
illustrated with Pepin's paintings, this little compendium is
perfect for revitalising every cook's repertoire.
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